About Brix & Batch
Brix & Batch publishes practical food science and technology guides for people who work with food: QC technicians, food technologists, production managers, food safety teams, researchers and students.
Most food science content online explains theory. Most factory problems need a method, a calculation and a decision. We write for the second situation. Every guide starts from a real question asked in a lab or on a production line, such as why a Brix reading drifts or how to set a critical limit, and then explains the science behind the answer.
Who writes our guides
Brix & Batch was founded by Muhammad Fahad Khan, a food scientist with a master's degree in Food Science and Engineering from Guangdong Ocean University, China. His research experience covers marine polysaccharides, fish gelatin, food packaging and food safety. He writes and reviews the guides on this site. His publications are listed on Google Scholar.
What we cover
- Laboratory and QC methods: Brix, pH, moisture, water activity, viscosity, shelf life
- Food safety: hazards, allergens, acidified and low-acid foods
- HACCP, ISO 22000 and certification schemes
- Food processing and preservation technologies
- Food additives and regulations in the US, UK, EU, Canada and Australia
- Careers in the food industry
How we keep it accurate
We base our guides on official methods, regulations and peer-reviewed or standard textbook sources, and we list those sources at the end of each article. We do not invent data or references. Read our editorial policy for details, and contact us if you find an error.